Crockpot Rosemary White Beans

I love Zoe’s Kitchen. I’m a creature of habit and I typically only order two things when I’m there: a pint of chicken salad and a side of braised white beans. (No, I don’t eat the whole pint in one sitting.) The braised white beans have a wonderful aroma and fill your palate with warm rosemary. Every time I eat those braised white beans from Zoe’s, I always think, “This really can’t be that hard to make.” For me, when it comes to food, simplicity is usually the way to go and in this case, it rings ever so true. Here’s what I did:


2 cans of drained cannellini beans
1/2 cup veggie broth or chicken broth
1 T. EVOO and 2-3 T. EVOO
1 small onion, finely chopped
1 T. minced garlic
1 T. Rosemary (didn’t have fresh so used dried)
Salt and pepper to taste


Sauté onions in 1 T. of EVOO and salt and pepper until soft in large pan. Add garlic, sauté for another minute. Add all other ingredients and set burner on high. Cook until bean mixture boils. Transfer into crock pot and set on high for two hours. Stir every now and again. If you don’t want tot worry about it, set it on low and let cook for probably 3-4 hours.

(I didn’t use exactly one tablespoon of rosemary because I didn’t measure it. Really, its s touch-and-go thing with the rosemary.)



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